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32 servings, 1 meatball each
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Add 1 tsp. dried basil leaves or dried oregano leaves to meat mixture before patting into rectangle on work surface.
Bake meatballs as directed; cool completely. Place in freezer-weight resealable plastic bag; freeze up to 3 months. Thaw in refrigerator, then reheat before serving.
Line 8x4-inch loaf pan with plastic wrap, with ends of wrap extending over sides. Prepare meat mixture as directed; press onto bottom of prepared pan. If you have a second 8x4-inch loaf pan, cover meat layer in pan with plastic wrap. Top with second pan, then press bottom of pan to flatten meat mixture. Remove second loaf pan. Use ends of plastic wrap to remove meat layer from pan. Cut into 32 cubes, then roll each cube into ball.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.